"Baguette"

Ingredients

242250 g flour
4080 g salt
191¼ tsp yeast
191250 ml water

Method

Mix 242250 g flour and 4080 g salt
Add 191¼ tsp yeast
Add 191250 ml water
Mix until a dough forms
Cover and rest for 8-10 hours
Tip onto floured surface and generously sprinkle with flour
Form into elongated shape, loosening the bottom of the dough from the surface
Cut into portions
Put baking parchment on an oven rack
Lift (while turning and stretching) each portion onto the prepared rack
Bake at 250 degrees for 25 minutes